Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (optional), such as parsley or cilantro
Instructions
- Gather all ingredients on your countertop for easy access.
- Dice the avocados, cucumber, cherry tomatoes, and finely chop the red onion into uniform sizes.
- Rinse the canned chickpeas under cold water until the liquid runs clear.
- In a large mixing bowl, combine all chopped vegetables with the chickpeas.
- Drizzle with lemon juice and olive oil; toss gently to coat evenly.
- Season with salt and pepper to taste while adjusting based on preference.
- Serve immediately or refrigerate briefly to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg